This granita is a crystalline Italian frozen dessert infused with lemon verbena, a citrusy herb with subtle floral and green notes. Paired with a chilled pour of Prosecco, it becomes a refined adult treat—half dessert, half sparkling cocktail.
In a saucepan, bring water, sugar, and lemon zest to a boil.
Stir to dissolve the sugar, then remove from heat.
Add the lemon verbena leaves and steep for 10–15 minutes, covered.
Strain the syrup through a fine mesh sieve, discarding the solids.
Stir fresh lemon juice into the strained syrup.
Taste—it should be bright and balanced. Add a touch more sugar or lemon if needed.
Pour the mixture into a shallow metal or glass pan.
Place in the freezer, and after about 45 minutes, use a fork to scrape the edges inward.
Repeat scraping every 30 minutes for 3–4 hours, until the mixture is fluffy and granular like snow.
Scoop generous spoonfuls of granita into chilled coupe or flute glasses.
Pour a small splash (2–3 tbsp) of cold Prosecco over each serving.
Garnish with a twist of lemon, tiny sprig of verbena, or an edible flower.
Granita can be made ahead and stored in a sealed container for up to 1 week.
Re-fluff with a fork before serving.
For a mocktail version, use sparkling water or alcohol-free sparkling wine.
For a punchier note, add a splash of limoncello to the syrup before freezing.
Want it creamier? Stir in a spoonful of crème fraîche just before serving.
6 servings